Recipe, instructions, tips and hints

The necessary utensils

First of all, you need mason jars with a glass lid and rubber ring or twist-off jars with an intact seal. Preserving in the preserving machine is very uncomplicated. If you do not have such a device, you can also preserve the spinach in the oven.

Jars and lids must be rinsed thoroughly before canning and sterilized in boiling water for ten minutes.

ingredients

• 1 kg of spinach
• Salt and nutmeg as desired

Boil spinach

1. Wash the spinach carefully, cut off the hard stems and spin the vegetables thoroughly dry.
2. Put a few tablespoons of water in a saucepan and let the spinach collapse in it. Season with a little nutmeg and salt.
3. Chop up with the food processor. If you love a little coarser spinach, you can also finely chop the cooled leaves.
4. Fill the vegetables in the prepared vessels.

Preserving in the preserving machine

1. Place the glasses on the wire rack of the wake-up pot and pour in enough water so that at least two thirds of the containers are immersed in the liquid.
2. Boil at 98 degrees for 90 to 110 minutes. The exact time depends on which canning machine you are using.
3. Take out with the tongs and let cool.
4. Check to see if a vacuum has formed in all of the jars.
5. Label, store in a cool and dark place.

Preserving in the oven

1. Place the glasses in the drip pan and add one to two centimeters of water.
2. Slide into the tube and set the oven to 180 degrees top and bottom heat.
3. As soon as the water in the drip pan begins to boil and small bubbles rise in the glasses, switch off and leave the food in the oven for another 40 minutes.
4. Take it out and, after cooling, check that a vacuum has formed.
5. Label, store in a cool and dark place.